To make a Peasecod Dish, in a Puff Paste, Two Ways, The Accomplisht Cook, Robert May
Take a pound of almonds, and a quarter of a pound of sugar, beat the almonds finely to a paste with some rose-water, then beat the sugar amongst them, mingle some sweet butter with it, and make this stuff up in puff paste like peasecods, bake them upon papers, and being baked, ice it with rose-water, butter, and fine sugar.
In this fashion you may make peasecod stuff of preserved quinces, pippins, pears, or preserved plums in puff paste.
For the Almond Filling
1 1/2 cups almond flour
1 1/2 cups powdered sugar
1 tsp. rosewater
1/4 cup butter
Mix together all the ingredients , cover and set aside until needed. When ready to cook, place filling into puff paste, shape like a peas cod and bake until browned.
For the Icing:
2 cups powdered sugar
2 tbsp. rosewater (or to taste)
1 tbsp. butter
Mix together butter and sugar, add rosewater. Add additional water until you get the desired consistency. Drizzle over peascods or serve on the side.
For the fruit filling:
To make a slic’t Tart of Quinces, Wardens, Pears, Pippins, in slices raw of divers Compounds.The foresaid fruits being finely pared, and slic’t in very thine slices; season them with beaten cinamon, and candied citron minced, candied orange, or both, or raw orange peel, raw lemon peel, fennil-seed, or caraway-seed or without any of these compounds or spices, but the fruits alone one amongst the other; put to ten pippins six quinces, six wardens, eight pears, and two pound of sugar; close it up, bake it; and ice it as the former tarts.
Thus you may also bake it in patty-pan, or dish, with cold butter paste.
For the Fruit Filling
3 cooking pears (wardens)
2 cups of sugar
2 tsp. cinnamon
Opt. Candied citron or orange peel
Peel, core and slice your fruit thinly, mix it with the sugar and spices (note you may want to add a tablespoonful of flour to the mixture to thicken it as it cooks). Arrange the fruit in the pastry and close it. Bake at 375 degrees until fruit is tender and crust is browned. Let cool before serving.
Puff Paste, the Third Way
Break two eggs into three pints of flour, make it with cold water and roul it out pretty thick and square, then take so much butter as paste, lay it in ranks, and divide your butter in five pieces, that you may lay it on at five several times, roul your paste very broad, and stick one part of the butter in little pieces all over your paste, then throw a handful of flour slightly on, fold up your paste and beat it with a rowling-pin, so roul it out again, thus do five times, and make it up.
6 cups flour
1 pound of butter, frozen
Put your flour and salt into a bowl, and add eggs, add water until it becomes a dough. Roll your pastry dough out till it is about ¼” thick.
Grate 1 stick of butter and strew it over your dough. Fold the dough into thirds and roll it out again. You will need to work quickly so the dough does not get too warm. Continue to do this until all of the butter has been incorporated into the dough. Being sure to fold it and roll it up at least five times. Refrigerate overnight.